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Tag Archives: Asian

Happy Spring! Even though it’s felt like spring pretty much all winter, but that’s beside the point! Today is kind of a cold, overcast day for the first day of spring. Not really a barbecue sort of day, but perfect for baked chicken with a little citrus flair to brighten the day! The fun thing with drumsticks is that you get to use your hands, and really get into your food. 🙂 Plus, I personally prefer dark meat, which makes drumsticks that much better! This chicken has a nice Asian twist that combines soy sauce and sake along with ginger, garlic, and citrus. All in all, it makes for a nice, light chicken dish. I served these with garlic miso chicken as well, for a sort of drumstick sampler. I thought it made dinner a little more fun! 🙂Citrus Soy Chicken Drumsticks

Rinse the chicken and dry with paper towels; place in a re-sealable plastic bag. In a small bowl, combine ginger, garlic, salt, sake, citrus juices, sugar, and soy sauce. Add marinade to the chicken and toss to coat. Marinade for at least 2 hours, preferably overnight.

It feels like it’s been forever since I last posted! Not entirely sure where my time has gone… Anyways, I realize that Valentine’s Day is coming up, but I’ve never really been one to celebrate it all that much. My husband is a sweetie, and he’ll get me flowers or candy, but I don’t do much. I think one year I made a nice dinner for us, and sometimes I’ll make some sweets for friends. Maybe it’s just too girly of a holiday for me, with all the pinks and reds, the hearts and lace… We’ll just have to see if I’m inspired to make anything festive by Tuesday. 🙂

In the meantime, I’ll stick with something not so festive but oh so delicious! I’ve been wanting to make this chicken for quite some time now, along with so many other recipes on Nami’s blog. I used chicken drumsticks, but you can use any part of the chicken that you like. I like being able to mix it up a little, and having drumsticks instead of breast meat was a welcome change. The chicken was moist and delicious, and the flavors were subtle but all melded so wonderfully. We had the chicken for dinner, along with another type of Asian drumsticks, and served them with steamed rice and zaru soba (another wonderful recipe from Just One Cookbook). Yeah, we’re not so big on the veggies, or at least I’m not, so a lot of meals get served without. 🙂 Besides, how yummy does that plate look, all stacked high with chicken drumsticks!!Garlic Miso ChickenNote: If you use other parts of chicken like chicken thigh or breast, bake at 425 degrees F for 30 minutes, flipping the chicken halfway through the cooking process.

Rinse the chicken and pat it dry with paper towels. Place the chicken in a Ziploc bag; set aside.

In a small bowl, combine the garlic, miso, soy sauce, and mirin. Add mixture to the Ziploc bag. Seal the bag and toss everything together, rubbing the sauce into the chicken. Refrigerate for at least 4 to 6 hours, preferably overnight.

Preheat the broiler on your oven. Line a broiler pan bottom with aluminum foil and spray the broiler rack with cooking spray. Place the chicken on the broiler rack, skin side down. Broil for 10 minutes, or until nicely browned, then flip the chicken and broil for another 10 minutes, or until chicken is cooked through. Serve immediately.

I tried Korean food for the first time in college, and immediately fell in love. I’ve continued to try different restaurants and different Korean dishes over the years, and have loved them all. Thankfully, my husband loves Korean food, too, so we enjoy it often enough! We normally try for all you can eat Korean barbecue… we looove bulgogi and kalbi (we love our beef). On one of our more recent visits to a delicious Korean restaurant that seemed like a hole in the wall, I had the privilege of trying kimchi fried rice for the first time. It was so simple, and so tasty, and it even had a fried egg on top, which makes everything better! This is perfect for a side dish or a quick lunch.

September is National Rice Month! To see more rice recipes, check out the blog hop over at Mis Pensamientos!

Dice the bacon strips into small pieces; set aside. In a large frying pan over medium heat, brown the bacon pieces until crisp. Remove from pan and place on a paper towel lined plate; set aside.

Remove some of the bacon fat from the pan, leaving about one or two tablespoons. Add the chopped kimchi to the pan and sauté them well until nice and tender, about 5 minutes. Add rice and mix well with the kimchi. Add the kimchi juice to moisten the fried rice. Continue to stir until heated through.

I love Asian food, but I don’t cook it all that often. It’s not that it’s difficult to make, I just don’t seem to make anything Asian, other than steamed rice, which oddly enough I love to eat plain. I know, I’m weird like that. But I do love Asian flavors, and this dish introduces a lot of unique flavors. Soba noodles may be new to many of you, but it’s always good to try new things! Soba noodles are made of buckwheat, and have an almost nutty flavor like whole wheat pasta. Sriracha is a spicy condiment, which I usually call rooster sauce due to the rooster on its label. It can be added to soups, eggs, or anything you want to add a spicy twist to. The vegetables in this dish can be changed out to fit your tastes, but the carrots and cucumber add a nice crunchy contrast to the noodles and chicken.Soba with Chicken and Vegetables